Turkey & Dressing Casserole

4 or 5 five pounds of turkey

1 teaspoon salt

Boil turkey. Add salt. Set aside.

Cornbread for Dressing:

2 tablespoons vegetable shortening

2 cups self-rising cornmeal

1 3/4 cups buttermilk

Preheat oven to 450°. In a 10 inch iron skillet, heat shortening until hot but not smoking. Combine meal and buttermilk; mix well and pour in heated skillet. Bake 20 minutes or until golden brown. Cool and crumble in a large bowl.

Dressing:

8 slices while bread

Toast and tear in pieces add to cornbread

2 large onions chopped

2 ribs celery

1 stick butter

Saute onions and celery in butter until tender. Add to bread mixture.

5 eggs

Boil 3 eggs. Peel, chop and add to above mixture.

Break two raw eggs into mixture.

3 tablespoons dried sage

1 tablespoon cider vinegar

1 teaspoon salt

1 teaspoon pepper

turkey broth

Add remaining ingredients with enough broth to make the mixture the consistency of thick cake batter. Place 1/3 dressing in 9 x 13 greased and floured baking dish; add turkey and remaining dressing. Bake at 375° 45-minutes or until done.